The role of algae in sustainable food systems- a knowledge synthesis of the nutritional quality and environmental impact

Algae is an emerging food source with interesting environmental and nutritional properties. Commercial actors are ready to take on the challenge to develop algae-based foods for the Swedish and Nordic market.

A synthesis of current knowledge for guidance towards increased sustainable production and consumption of algae in Sweden is currently missing.The aim of this project is to synthesize information about environmental and nutritional performance as well as health effects of algae used for human consumption.

The project consists of four work packages focusing on algaes environmental performance (WP1), nutritional value and health impact (WP2), and combined environmental and nutrition quality (WP3).

Work package 4 focuses on communication with relevant stakeholders to ensure the societal relevance of the project.A unique dataset over environmental, nutritional and toxicological differences between species and production methods will be compiled.

Initially, both macro- and microalgae will be assessed, but later analyses will focus on species important from a European perspective.

In close collaboration with key stakeholders from both industry and retail, the project will identify key aspects for the potential of algae as a sustainable and healthy food, as well as knowledge and data gaps where further research is needed.

Results will be communicated scientifically and in more easily accessible formats targeting stakeholders engaged in the development of algae as food.